Happy Thanksgiving Recipes of The Week, 10 Places Where You Can Order, A Roast, Roasted Phyllo Bundles, Cheesy Broccoli and Brown Rice Bake, Maple Oven-Roasted Sweet Potatoes, Sweet Potato Caesar Salad, Olive Chickpea Bread, Apple Pie & much more!

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Stuffed Roast

STUFFED SEITAN ROAST [VEGAN]

FOR THE SEITAN DOUGH:

FOR THE STUFFING:

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 garlic cloves, diced
  • 1 medium carrot, diced
  • 1 stick of celery, diced
  • 1 1/2 cups firm tofu
  • 3/4 cup ground mixed nuts such as walnuts and almonds, with a few chunks
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon dried sage
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano

FOR THE GLAZE:

  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup or agave nectar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves

PREPARATION

  1. Preheat oven to 400°F
  2. Mix together the vital wheat gluten flour, nutritional yeast, pepper, and paprika in a bowl. In a separate bowl whisk together the vegetable stock, mustard and soy sauce the add to the dry ingredients. Mix together with your hands to form the seitan dough and knead for 4 minutes.
  3. Roll out dough to a 10×8-inch rectangle on top of a sheet of greaseproof paper. Lightly grease the top and place either a flat baking sheet or chopping board on top and place saucepan on top to weigh it down. Leave the dough to flatten while you prepare the stuffing.
  4. Heat olive oil in a nonstick frying pan and add the diced onion, garlic, carrot, and celery. Cook for about 5 minutes until softened.
  5. Mash up the tofu in a mixing bowl then stir in the remaining stuffing ingredients, including the cooked vegetables. Mix until well combined
  6. Take the chopping board/baking tray off the top of the seitan dough and place the stuffing mix along the center, long ways. Pull up the sides of the dough and fold over the stuffing until all the stiffing is enclosed inside the dough.
  7. Whisk up the glaze ingredients. Make a few slices across the top then brush half of the glaze across the top.
  8. Cover loosely with the greaseproof paper, place on a baking tray and roast for 30 minutes. Remove, brush on remaining glaze, and return to oven for another 30 minutes until golden.
  9. Remove from the oven and let the seitan roast sit for 5 minutes before slicing and serving.

NUTRIONAL INFORMATION

Total Calories: 1862 | Total Carbs: 94 g | Total Fat: 96 g | Total Protein: 149 g | Total Sodium: 2616 g | Total Sugar: 31 g

Per Serving: Calories: 466 | Carbs: 24 g | Fat: 24 g | Protein: 37 g | Sodium: 654 mg | Sugar: 8 g

AUTHOR & RECIPE DETAILS
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Desserts and dinners that really know how to please a crowd.
I have spent the last three and a half years sailing around the world as a Chief Cook with Sea Shepherd. On board these strictly vegan ships I have learned so much more about cooking, especially having to please a very hungry crew of sometimes 40 people three times a day, whatever the weather or how much the ship is rolling. While patrolling against illegal fishing in West Africa, I decided to start my vegan recipe blog, The Grumpy Sailor.
 

























Roasted Vegetable Phyllo Bundles 
Roasted Vegetable Phyllo Bundles [Vegan]

ROASTED VEGETABLE PHYLLO BUNDLES [VEGAN]

THIS RECIPE IS :

INGREDIENTS

  • 1 large red pepper, cut into 1-inch pieces
  • 1 medium red onion, cut into 1-inch pieces
  • 1 yellow squash, cut into 1-inch pieces
  • 1 zucchini, cut into 1-inch pieces
  • 8 ounces cremini mushrooms, halved or quartered
  • 1/2-pint cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 3 garlic cloves, pressed
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • fresh cracked pepper
  • 1/2-1 cup shredded vegan mozzarella (optional)
  • 8-10 phyllo sheets, thawed
  • Olive oil for brushing
  • Optional: serve with marinara or pesto

PREPARATION

  1. Preheat oven to 400°F.
  2. In a large bowl, toss chopped vegetables with olive oil, garlic, thyme, oregano, salt and pepper until evenly coated. Spread vegetables in a single layer on a large parchment lined baking sheet. Use two baking sheets if necessary to prevent overcrowding. Place in the oven and bake for 20 minutes. Remove baking sheet from oven and immediately sprinkle mozzarella cheese evenly over vegetables. Set aside. Reduce oven temperature to 375°F.
  3. Set a 12 cup muffin pan next to your work space. Working with one sheet of phyllo at a time, lay the first sheet on a dry work surface and lightly brush with olive oil working from the edges in. Stack 3-4 more sheets of phyllo, depending on desired level of thickness, brushing each sheet lightly with oil. Cut stacked phyllo into 6 even squares/rectangles. Gently press one square into a muffin cup, followed by 1/4 cup vegetable-cheese mixture. Gently fold phyllo edges over to enclose filling. Brush with olive oil, and continue steps until 6 bundles have been made. Starting with one sheet of phyllo again, create another stack and follow steps to make six cups more, equaling 12 in total.
  4. Place in oven and bake for 30 minutes or until golden. Let cool in pan for five minutes before serving.
  5. Serve warm with marinara or pesto if desired.

NOTES

For a thicker phyllo cup use five sheets instead of four. Vegetables can easily be swapped out for others, or doubled up if certain vegetables are omitted. Vegetables do not need to be perfectly cut, a rough chop can suffice.

AUTHOR & RECIPE DETAILS
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Hi! I’m Meg (Meghan) a self taught kitchen mess maker who is obsessed with garlic and anything chocolate. I’m out to create whole foods and seasonal dishes to help you and I eat with a purpose. But above all you’ll find dishes that herbivores and omnivores alike will want to devour. Please drop by my blog NomingthruLife.com to find a collection of recipes and tips/tricks, or come say hi on social media. Either way I’d love for you to stop by!
 
Cheesy Broccoli and Brown Rice Bake

EASY CHEESY BROCCOLI AND BROWN RICE BAKE [VEGAN, GLUTEN-FREE]

  • One large head broccoli, chopped into small florets
  • 3 1/2 cups cooked brown rice
  • 1 cup unsweetened almond milk (and an optional additional 1/4 cup)
  • 1/3 cup nutritional yeast
  • 1 teaspoon prepared yellow mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder or granules
  • 1/2 teaspoon paprika
  • A few shakes or twists black pepper
  • 1-2 tablespoons vegan butter (optional)

PREPARATION

  1. Preheat the oven to 400˚.
  2. Prepare a small* casserole or baking dish by spraying it with oil. Add the brown rice and broccoli florets directly to the dish and stir to combine.
  3. In a small bowl, combine 1 cup of the almond milk, nutritional yeast, mustard, salt, garlic powder, paprika, and pepper and whisk until combined. Pour about 3/4 of the sauce over the rice and broccoli mixture, reserving about 1/4. Stir gently so that the mixture is coated. Cover the dish with foil and bake for 30 minutes.
  4. After 30 minutes, remove the dish from the oven, uncover, and stir. Dot with the Earth Balance. If the casserole is looking dry, add the additional 1/4 cup almond milk. Return to oven (uncovered), and bake for another 10 minutes, then remove from oven and pour the remaining sauce over the top. Eat!

NUTRIONAL INFORMATION


Total Calories: 1178 | Total Carbs: 180 g | Total Fat: 32 g | Total Protein: 34 g | Total Sodium: 574 g | Total Sugar: 6 g

(Per Serving) Calories: 363 | Carbs: 60 g | Fat: 11 g | Protein: 11 g | Sodium: 191 g | Sugar: 2 g

AUTHOR & RECIPE DETAILS
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An ethical vegan with a love of good books, good craft projects, and good food, Kelly strives to live a compassionate, cruelty-free life. She blogs at Vegga, where she shares animal-free recipes. Although she tends to cook with healthy, whole ingredients, she doesn’t shy away from the occasional decadent treat. When she’s not chowing down on delicious vegan food, you can find her playing with her two adopted dogs or planning her next travel adventure.




















Paleo Maple Oven-Roasted Sweet Potatoes 

PALEO MAPLE OVEN-ROASTED SWEET POTATOES [VEGAN, GRAIN-FREE]

INGREDIENTS

  • 2 pounds of sweet potatoes cut into 1-inch cubes (about 8 cups of cubes or 2 large/4 small sweet potatoes)
  • 1 tablespoon coconut oil melted
  • 2 1/2 tablespoons maple syrup, plus more for drizzling
  • 1 1/2 tablespoons yellow curry powder
  • 2 teaspoons cinnamon, plus more for sprinkling
  • 1/2 tablespoon fresh ginger, minced
  • Salt/pepper

PREPARATION

  1. Preheat your oven to 400°F.
  2. In a large bowl, toss the cubed sweet potatoes with coconut oil and maple syrup and
  3. toss to evenly coat.
  4. Add in half of the yellow curry powder and cinnamon and toss to coat. Add in the remaining curry powder, cinnamon, and the ginger and toss until all the potatoes are coated
  5. Place the potatoes onto a baking sheet (you’ll probably need two!) and sprinkle with salt and pepper. Bake for 15 minutes. Flip the potatoes and bake for another 5-10 mins or until fork tender
  6. Sprinkle with cinnamon, if desired, and drizzle with maple syrup.

NUTRIONAL INFORMATION

Per Serving: Calories: 169 | Carbs: 36 g | Fat: 2.4 g | Protein: 2.4 g | Sodium: 108 mg | Sugar: 11.3 g

NOTES

Tossing in two batches ensures that the spices are evenly coated, and you don’t bite into a curry bomb!

AUTHOR & RECIPE DETAILS
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Over-the-top dinners and desserts that are deceptively easy to make.
Taylor is the blogger, recipe developer, photographer and general mess maker behind the blog Food Faith Fitness. Her blog aims to show that eating healthfully does not have to break the bank or equal bland and boring! It can be easy to make and totally delicious. Taylor believes in living a balanced, whole life so Food Faith Fitness also focuses on fitness/nutrition tips and working on keeping Christ at the center of daily life. However, Taylor also believes that moderation is key, so sometimes it’s ok to just go and eat a cookie!
When she isn’t blogging or messing up her kitchen, Taylor leads a pretty simple life. Places that you could find her include: the gym, her Bible study or just snuggling up on the couch with husband and doggy, watching The Food Network (Chopped in particular!) Taylor also has not-so-secret obsessions with all things peanut butter, cookie dough (even better if they are together!) pink and leopard print. Keep up with her on Facebook, Twitter, Instagram, and Pinterest.
 







































































































SWEET POTATO 








































THIS RECIPE IS :

FOR THE SALAD:

  • 1 batch roasted garlic Parmesan dressing
  • Lettuce (romaine, arugula)
  • 1/4 cup capers
  • 2 medium sweet potatoes
  • 1 tablespoon olive or canola oil
  • 2 cloves garlic
  • Salt and pepper to taste

FOR THE PARMESAN BREADCRUMBS:

  • Your favorite bread, cut into cubes (gluten-free, if needed)
  • A splash olive or canola oil
  • 2 tablespoons vegan Parmesan, plus more for serving
  • 3 garlic cloves
  • Salt and pepper, to taste

FOR THE DRESSING:

  • 1/2 cup and 3/4 cup cashews, divided
  • 2 tablespoons nutritional yeast
  • A pinch of salt (optional)
  • Salt and pepper, to taste
  • 1/4 cup apple cider vinegar
  • 10 garlic cloves, peeled
  • 1 1/4 cups almond milk

PREPARATION

  1. Prepare the sweet potatoes. Cut them into slices and/or cubes, season with salt and pepper, garlic mix and oil. Put them on a baking sheet and bake for around 20 minutes at 400°F. While the potatoes are baking, prepare the roasted garlic Parmesan dressing by combining all ingredients until smooth.
  2. Assemble the salad. Simply put the lettuce and capers together into a big bowl or directly on your plate. Add the roasted sweet potatoes and garnish with dressing.
  3. To make the bread crumbs, just whip up all the ingredients and bake for around 15 minutes at 390°F on a baking sheet.
Olive Chickpea Flour Bread

OLIVE CHICKPEA FLOUR BREAD [VEGAN, GLUTEN-FREE]

FOR THE OLIVE HUMMUS:

  • 15-ounce can olives, pitted
  • 15-ounce can chickpeas
  • 2-3 tablespoons tahini
  • 3 tablespoons olive oil, plus more for garnish
  • 1/2 cup water
  • A pinch of salt
  • 1-2 garlic cloves (optional)

FOR THE BREAD:

  • 3 1/2 cups chickpea flour
  • 1 batch olive hummus
  • 6 cloves garlic, blended into the hummus
  • 1 lemon, juiced
  • 2 teaspoons baking soda
  • 1/3 cup sunflower seeds
  • A pinch salt
  • Aquafaba from a 1 15-ounce can of chickpeas

PREPARATION

  1. Make the hummus by blending everything together in a food processor.
  2. Mix hummus, chickpea flour, lemon juice, baking soda, a pinch of salt, and the aquafaba in a bowl.
  3. Use a spatula to combine all the ingredients until you have a well-mixed dough.
  4. Transfer the dough to a baking pan prepared with parchment paper.
  5. Top the bread with sunflower seeds.
  6. Cover the pan with aluminum foil and bake it for 70 minutes at 405°F.

NUTRIONAL INFORMATION

Total Calories: 3874 | Total Carbs: 374g | Total Fat: 216g | Total Protein: 117g | Total Sodium: 6739mg | Total Sugar: 48g


 

AUTHOR & RECIPE DETAILS
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Always simple, always gluten-free, always scrumptious!
Florian Nouh is the recipe developer, photographer, and cook behind Contentedness Cooking. I’m a food enthusiast who loves creating vegan and gluten-free recipes. The recipes on Contentedness Cooking range from fruity breakfasts to hearty lunches, from delicious dinners to scrumptious desserts – there is something for everyone, all easy to make by home cooks without the need for special equipment. It’s all about natural ingredients, healthy choices, and embracing creativity.
 

























Apple Pie

APPLE PIE [VEGAN]

TO MAKE THE PIE: 

  • 3/4 cup coconut sugar or brown sugar
  • 3 tablespoons all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 6 to 7 cups thinly sliced peeled tart apples
  • 1 tablespoon lemon juice
  • 2 tablespoons vegan butter
  • 1 tablespoon vegan butter (outside, optional)

TO MAKE THE CRUST:

  • 2 1/4 cups all-purpose flour
  • 2/3 cup (more as necessary) coconut oil, cool enough to be solid
  • 1 teaspoon salt
  • 1 tablespoon coconut sugar
  • 1 teaspoon cinnamon
  • 3-5 tablespoons ice water

PREPARATION

  1. Combine the flour, salt, cinnamon, and coconut sugar in the bowl.
  2. Add your solid coconut oil and with your hand combine until mixture is crumbly and will stick together when you squeeze it.
  3. Add the water 1 tablespoon at a time, or until the dough holds together well when you make a handful of it and form a disc.
  4. Chill in the fridge for 20 minutes.
  5. Meanwhile, in a small bowl, combine the coconut sugar, flour and spices; set aside.
  6. In a large bowl, toss sliced/peeled apples with lemon juice. Add sugar/flour/spice mixture; toss to coat.
  7. Line a 9-inch pie plate with bottom crust; press into dish, trim pastry even with edge.
  8. Fill with apple mixture; dot with vegan butter. Roll out remaining pastry to fit top of pie. Place over filling.
  9. Trim, seal and flute edges. Cut slits in pastry. Melt vegan butter; brush over pastry.
  10. Sprinkle with extra sugar (optional).
  11. Cover edges loosely with foil. Bake at 375° for 25 minutes. Remove foil and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly.
  12. Cool on a wire rack.

NUTRIONAL INFORMATION

Per Slice: Calories: 534 | Carbs: 83 g | Fat: 22 g | Protein: 4 g | Sodium: 54 mg | Sugar: 47 g

Nutrition information does not include optional sugar topping.

AUTHOR & RECIPE DETAILS
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Drool-worthy vegan recipes that are deceptively easy.
My name is Gabrielle and I’m the founder and creator of EatDrinkShrink.com. I’m an NYC based holistic nutritionist who holds a BS and MS in Clinical Nutrition, work in vegan recipe development, privately teach yoga, and am a future vegan cookbook author. Looking to expand your plant based culinary abilities, obtain vegan product reviews, or receive nutrition counseling? Come join me at eatdrinkshrink.com
 
























More Main Courses
More Appetizers and Salads
More Sides
More Stuffing
More Breads
More Pies
Other Desserts
Allergy-Friendly and Healthy Thanksgiving


ORDER IN OR PICK IT UP!

1. Herbivorous Butcher

If you live in the Minneapolis, Minnesota area, the Herbivorous Butcher is there for all of your plant-based, holiday fare needs because they offer a Thanksgiving feast that is 100 percent vegan! The Thanksgiving package includes a stuffed vegan turkey, maple sage breakfast sausage, smoked gouda, chive cheddar, and a bag of Dandies Marshmallows. It also comes with recipes for sweet potatoes and includes gravy and extra stuffing. Order it for delivery if you aren’t able to pick up in store. Don’t wait too long as these tend to quickly sell out! If you are looking to purchase a vegan stuffed turkey, check out this article about The Best Meatless Turkey Alternatives for Thanksgiving.

Cost

This feast feeds between six and eight people and costs $85 if you are picking it up in the store. If you need to have it delivered, the price will go up $30, making it $115 total.

2. Purple Carrot

Thanksgiving Sandwich/Purple Carrot
Purple Carrot is a plant-based company that creates delicious recipes each week. The company will deliver the ingredients to your home, and you assemble and cook the recipe. This option allows you to skip the grocery shopping but still requires that you do some light cooking. Purple Carrot is dishing out some holiday favorites this Thanksgiving, like a classic Thanksgiving sandwich with sage roasted Brussels, and gravy. The Sandwich includes vegetables like Brussels sprouts, sage, broccoli slaw, and shallots, as well as traditional Thanksgiving fare such as cranberry sauce and vegan chicken. The best part about Thanksgiving is the leftover sandwich, and Purple Carrot has got your back with a step-by-step recipe that will help you assemble the perfect sandwich to cure your Thanksgiving cravings! If you like the sound of these recipes but prefer to cook at home, try out some of our favorites like Roasted Brussels Sprouts with Apples and Chestnuts, and this Savory Mushroom Gravy we found using the Food Monster App.

Cost

There are two different meal plans that are suitable for the holidays. One offers three two-person meals per week and is $72, and another offers two four-person meals and is $80. Think you can’t order this feast because you live in a small town in the middle-of-nowhere? No need to worry, because Purple Carrot delivers to the contiguous 48 states!

3. Cinnamon Snail

If you are located in the New York City area and looking for somewhere to order plant-based holiday cuisine from, try Cinnamon Snail! Cinnamon Snail started off as an all-vegan food truck, but expanded and now has a location in Brooklyn, as well as Manhattan.They offer delivery to select locations, and for the eighth year in a row, they have created a Thanksgiving menu, available for people to enjoy in their own homes!
An individual Cinnamon Snail Thanksgiving meal includes pecan sage crusted seitan with grilled mushroom gravy, rosemary coriander roasted root vegetables, roasted lemon dijon marinated kale, parsnip sage bread pudding, and cranberry orange relish. There is also a gluten-free option available that includes smoked pumpkin seed roasted tofu, Brussels sprouts, grilled mushroom gravy, roasted chestnut rice pilaf, cranberry orange relish, and roasted lemon dijon marinated kale. You can also order a curried butternut squash pastry as a side! Also feel free to check out this Cheezy Kale Salad, and Spiced Orange Cranberry Saucethat we found using the Food Monster App.

Cost

Both the regular meal and gluten-free meal serves one person and costs $23. A curried butternut squash pastry can be purchased for $4, or you can buy a dozen for $28.

4. Counter Culture

Counter Culture/Facebook
For the eighth year in a row, Counter Culture in Austin is offering Thanksgiving dinner to-go! They are offering a regular meal option, as well as a gluten-free option. The regular Thanksgiving feast consists of kale salad, roasted winter squash, broccoli gratin casserole, rosemary stuffing, golden gravy, garlic mashed potatoes, seitan roast with a demi-glace, and spiced cranberry ginger sauce. For the gluten-free option is similar to the regular one, but will offer quinoa stuffing, sweet potato white bean loaf, and gluten-free gravy instead. Both sound amazing!
Your Thanksgiving feast can be picked up at Counter Culture, 2337 E Cesar Chavez St, Austin, TX 78702 on Wednesday, November 22nd. If instead of going out you’d rather cook at home, try out this Kale Salad with Apricots and Almonds!

Cost

Each meal (regular and gluten-free) feeds one person and costs $22. You can order up to four meals, for a total of $88.

5. Veestro

Veestro is a food delivery company that is 100 percent plant-based and organic. They deliver to all 50 states (yep, even Hawaii and Alaska) so you can order these delicious meals from where ever you are in the United States! This Thanksgiving they are offering a turk’y scallopini dinner that sounds incredible. This scallopini is sautéed with herbs and lemon, and is served with creamy mashed yams and crunch french beans topped with roasted almonds — yum! You could also try the herb crusted turk’y dinner, which comes with mushroom gravy, cornbread stuffing (like this Thanksgiving Vegan Cornbread Stuffing With Gravy), and cranberry sauce.

Cost

Both of these plates cost $12.99 per serving. There is also a slice of pecan pie offered for $5.99. These meals come already cooked, all you have to do is reheat, sit back, and enjoy!

6. Veggie Grill

Veggie Grill/Instagram
This year, Veggie Grill is debuting their new Thanksgiving Feast! The feast consists of stuffed holiday roast, green bean casserole, cauli-mashed potatoes, mashed yams, cornbread stuffing, porcini gravy and cranberry sauce. This Thanksgiving feast comes ready to eat, it only needs to be picked up at a Veggie Grill location (in California, Washington, and Oregon) and heated up. Be sure to bring your email with the confirmation number with you when you pick up your feast!
Interested in making your own perfect cranberry sauce? Try out this recipe for Thanksgiving Cranberry Sauce.

Cost

The feast feeds four to five adults and is available to order online for $69.95.

7. Native Foods Cafe

nativefoodscafe/Instagram
Native foods is offering up some of our favorite plant-based cuisine this holiday season. Try the native Wellington, with consists of seasoned seitan, kale, sweet potatoes, fresh mushrooms, caramelized onions, and stuffing that’s surrounded by a beautiful, flaky puff pastry. This can be picked up at a Native Foods location. It comes frozen, so you will have to do the baking in your home. Two traditional Thanksgiving desserts are offered as well: pumpkin pie and a pumpkin cheesecake. If you plan on making your own Wellington this year, try out one of our favorite recipes for the Potobello Wellington.

Cost

A native Wellington costs $34 and serves between five and six people. Both of the pies serve six to eight people and are $19.95 each.

8. Vertical Diner

Vertical Diner/Facebook
This year, Vertical Diner in Salt Lake City is offering a vegan Thanksgiving feast in the restaurant or to bring home! All food comes cooked and ready to eat, but it must be picked up at the Vertical Diner on the day of Thanksgiving. The address is 234 West 900 South, Salt Lake City, Utah 84101. The feast comes with sweet green beans, sweet creamed corn, savory mashed potatoes and gravy, seitan or grilled tempeh, and a slice of apple or pumpkin pie. Phew, talk about a food coma! Try out this Raw Caramel Apple Pie recipe if you plan on making your own.

Cost

One serving is $19.00, and 25 percent of profits are donated to the Ching Animal Sanctuary.

9. Watercourse Foods

Watercourse Foods, located in Denver Colorado, is coming to the rescue this year with all of our vegan Thanksgiving needs, and they are even offering a gluten-free roast. Other items include mashed potatoes and gravy, herbed stuffing, cranberry sauce, sweet yams with marshmallows and roasted vegetables. Unfortunately, this holiday feast can’t be delivered, but instead, it must be purchased at Watercourse Foods, or at Nooch Vegan Market, at 10 East Ellsworth Avenue, Denver, Colorado 80209. If you love yams, try out this recipe for Chipotle Black Bean Stuffed Yams.

Cost

You are able to order a whole holiday roast that serves four people, for $25, or a half roast for $15 dollars. Each one of the sides comes in a 16-ounce container and is $8.

10. Ethos Vegan Kitchen

Etho’s Vegan Kitchen, an all vegan joint in Orlando, Florida, is offering plant-based Thanksgiving meals for those in the Orlando area. The feast consists of a Tofurkey stuffed turkey with mashed potatoes and gravy, green beans, and cranberry sauce.
Pick up for the meal is at Ethos Vegan Kitchen, 601 South New York Ave, Winter Park, FL 32789 between November 20th and November 22nd.

Cost

Each serving is $15.95, and you can order anywhere between one and 20 servings.
For more Thanksgiving feast ideas and recipes, like our favorite Fall/Winter Holiday Entrees, we highly recommend downloading the Food Monster App! The app is available for both Android and iPhone, and can also be found on Instagram and Facebook. The app has more than 8,000 plant-based, allergy-friendly recipes, and subscribers gain access to ten new recipes per day. Check it out!

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